Fufu is a staple food in many African countries, made from starchy ingredients like cassava,
yam, or plantains, which are boiled and then pounded into a smooth, elastic dough. Here's a basic
recipe for traditional West African cassava and plantain fufu:
Ingredients:
1 large cassava (yuca)
2 ripe plantains
Water, for boiling
Instructions:
1. Peel and Prepare the Cassava:
o Start by peeling the cassava and cutting it into small chunks.
o Remove the woody core from the center of each cassava chunk.
2. Peel and Prepare the Plantains:
o Peel the plantains and cut them into chunks.
3. Boil the Cassava and Plantains:
o Place the cassava and plantain chunks in a large pot.
o Add enough water to cover them.
o Bring the water to a boil, then reduce the heat to medium and let it simmer until
both the cassava and plantains are soft. This should take about 15-20 minutes.
4. Drain and Pound:
o Drain the boiled cassava and plantains, reserving a bit of the cooking water.
o Place the cassava and plantains in a mortar (or use a food processor if you prefer).
o Pound them together using a pestle until you get a smooth, elastic dough. If using
a food processor, blend until smooth.
o If the mixture is too dry, add some of the reserved cooking water a little at a time
until you reach the desired consistency.
5. Shape and Serve:
o Once the fufu is smooth, shape it into small balls or serve it as a large mound.
o Serve warm with your favorite soup or stew, such as peanut soup, egusi soup, or
any other hearty African dish.
Tips:
Fufu should have a smooth, elastic texture. If it’s too stiff, add a little more water; if it’s
too soft, you can cook it a little longer to firm it up.
Some people prefer to mix different starches, like cassava with yam, for a slightly
different flavor and texture.
Enjoy your fufu!
